Bibimbap

Full of crunchy sauteed vegetables, savoury minced beef and spicy red bibimbap paste, this signature Korean dish is your one stop source for an exciting assortment of colors, flavours and textures!
Preparing the toppings might seem like a complicated and tedious process but it’s actually simpler than you think. Just by adding sesame oil and garlic to the meat and vegetables instantly gives them that aromatic rich nutty flavour.
What better way to spend more time savouring all that rich flavours with gourmet rinse free rice. Thanks to their special buffing technology, the outer wax layer is gently removed, giving the grains its smooth texture while retaining its nutrients. Kinmemai Better Brown Rice is a healthier alternative to the usual white rice, packed with fibre and vitamins, it also helps to cut down cooking time!
There are countless of variations of this dish but one thing that never changes is that thick red condiment, bringing about its distinct spicy yet sweet umami taste to the whole dish. With readily available ingredients and some simple cooking, it’s a healthy and fun way to give a new life to those bits of leftovers in the fridge while keeping your tummies happy.

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Website: http://www.kinmemai.com
 
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Ingredients

Adjust Servings
300g Kinmemai Better Brown Rice
450ml water
1small Japanese cucumber (cut into strips)
1small zucchini (cut into strips)
1small carrot (cut into strips)
100g kimchi
2eggs (for sunny side up)
200g shiitake mushrooms (sliced)
3tbsp oil
sesame oil
Salt and pepper to taste
Marinated minced beef:

Directions

1.

Cook 300g Kinmemai better brown rice as per cooking instruction with 450ml water. For Kinmemai better brown rice you can choose not to wash the rice. Once cooked, loosen and set aside.
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2.

Marinate 200g minced beef with 1 tbsp soya sauce, 1 tsp sugar, 2 tsp sesame oil, 2 tsp rice wine, 1 tbsp chopped spring onions, 1 tsp minced garlic and ½ tsp roasted sesame seeds for 30 minutes.
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3.

Bring a pot of water to boil and add ½ tsp salt.
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4.

Blanch 100g soya bean sprouts for 2 minutes. Transfer to an ice bath to stop cooking. Drain and season with 1 tsp sesame oil, ½ tsp minced garlic and ¼ tsp toasted sesame seeds. Season with salt and pepper to taste.
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5.

Blanch 100g spinach for 30 seconds. Transfer to an ice bath to stop cooking. Drain and toss dry. Cut into 5cm lengths. Season with ½ tsp sesame oil, 1 tsp spring onion, ½ tsp minced garlic and ¼ tsp toasted sesame seeds. Season with salt and pepper to taste.
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6.

Heat 2 tbsp oil on medium heat. Saute 200g sliced shiitake mushroom until cooked. Season with salt and pepper to taste.
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7.

Heat 1 tbsp oil on medium heat. Stir fry marinated minced beef until cooked and set aside.
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8.

In a bowl, mix 2 tbsp Gohchujang, 1 tbsp sesame oil, 1 tsp sugar, 1 tbsp water, 1 tbsp roasted sesame seeds, 1 tsp rice vinegar and 2 cloves minced garlic. Set aside.
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9.

Fry 2 eggs sunny side up.
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10.

Heat a stone bowl on medium heat until very hot.
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11.

Pour in 1 tbsp sesame oil and add cook rice and stir fry until it sizzles.
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12.

Remove stone bowl from heat.
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13.

Arrange seasoned spinach, sauted mushrooms, carrots strips, season bean sprouts, Japanese cucumber strips, zucchini strips, kimchi and stir fry minced beef on top
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14.

Add with fried sunny-side up egg and Bibimbap paste to taste.
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